Roasted Squash & Grape Couscous

Serves 4 · 20 min prep · 35 min cook

Ingredients

• 1 medium (about 2 lb) butternut squash
• 1 1/2 cups red seedless grapes
• 1 1/2 cups pearl couscous
• 2 1/4 cups vegetable broth
• 3 tbsp extra-virgin olive oil
• 1 large shallot
• 3 garlic cloves
• 8 fresh sage leaves
• 1 tbsp fresh thyme
• 1 tsp lemon zest
• 1/4 cup toasted pine nuts
• 1/2 cup crumbled feta cheese
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby spinach

Instructions

1. 1Preheat the oven to 400°F. Peel and cube the butternut squash into 3/4-inch pieces so they roast evenly and caramelize.
2. 2Toss the squash cubes with olive oil, minced shallot, smashed garlic, torn sage, thyme, salt, and pepper on a large sheet pan. Spread in a single layer.
3. 3Roast for 20 minutes until the squash edges turn golden and tender when pierced. Add the whole grapes to the pan and roast 8 to 10 minutes more until the grapes soften and some burst.
4. 4Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Stir in the pearl couscous, reduce heat to low, cover, and simmer 10 minutes until the liquid is absorbed and couscous is al dente.
5. 5Fluff the cooked couscous with a fork and transfer it to a large serving bowl. Fold in the hot roasted squash, grapes, and any pan juices so the fruit sweetness coats the grains.
6. 6Add the baby spinach while the mixture is still warm so the leaves just wilt. Grate in the lemon zest for brightness.
7. 7Scatter the toasted pine nuts and crumbled feta over the top. Gently toss once more to distribute the creamy and crunchy bits.
8. 8Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve warm in bowls as a hearty vegetarian main that still feels light and herb-forward.